I have a question about the recipe "The New Englandah Burgah" from Chef Jason and Merrill's "Maple Syrup & Dijon Vinegarette." I live in CT and have tons of family in MA & VT, so I have easy access and a cupboard full of great maple syrups. I use it quite frequently in year-round cooking. However, with so many different type of grades & varieties could you please let me know which grade you two used for your recipes? I plan on shopping today to make both recipes for dinner tonight on the deck.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.